Crispy Skin Salmon with Black Tie Pasta
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  • Crispy Skin SalmonRecipe courtesy of Claire Robinson, 2011
  • 2 (6-oz) pieces center-cut salmon fillet, about1-inch thick with skin
  • kosher salt and freshly cracked black pepper
  • 3 tablespoons unsalted butter, softened and divided
  • 1 teaspoon finely grated lemon zest, plus 1 tablespoon lemon juice
  • 1 teaspoon dijion mustard
  • 1 tablespoon whole tarragon leaves
  • Black Tie Pasta1 tablespoon basil infused olive oil
  • 1 small jar artichokes hearts in marinade, drained, coarsely chopped and reserving marinade liquid
  • 1/4 pound pancetta slice, cut into 1/3-inch dice
  • 2 garlic cloves, minced
  • kosher salt and freshly cracked black pepper
  • ½ pound black fettuccine pasta 



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